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Rhubarb Fool Recipe   

Veg  CD  DP  English  30 minutes


Serves 4       Cold  Vegetarian  Fruit   Dessert   Eggless   England  British  Europe


This recipe for rhubarb fool is very simple to make.  You can use tinned rhubarb if fresh rhubarb isn't available but whichever you use,  the rhubarb purée shouldn't be too sweet, so it's best to use less sugar than you would normally use when cooking the rhubarb fool mixture.

350g/12oz Fresh Rhubarb, cut into 2.5cm/1-inch pieces
50g/2oz  Sugar
The juice & finely grated zest of 1 Large Orange
250ml whipping cream


1. Place the rhubarb, sugar, orange juice and grated zest in a medium saucepan, cover and simmer gently for 10-15 minutes, stirring from time to time. until the rhubarb is soft.

2. Taste for sweetness, adding a little more sugar if necessary then allow to cool.

3. Once the rhubarb is completely cold, whip the cream in a large mixing bowl until it forms soft peaks.

4. Fold the rhubarb mixture into the cream gently. There should be streaks of white cream and fruit purée still showing.

Transfer to  individual glasses or bowls and chill until ready to serve.


If using tinned rhubarb for this rhubarb fool recipe, simply mash the rhubarb then proceed from step 3.

More Dessert Recipes  |  What's in Season   | More English Recipes



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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